4 Ingredient Greek Yogurt Naan (No Yeast!) Recipe

Introduction

This 4 Ingredient Greek Yogurt Naan is a quick and easy flatbread you can make without yeast. Soft and flavorful, it’s perfect for dipping, serving alongside curries, or enjoying on its own.

Ingredients

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 7/8 cup Greek yogurt

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined to distribute the leavening agent and salt throughout the dough.
2. Step 2: Add the Greek yogurt to the dry ingredients. Using clean hands or a stand mixer with a dough hook, knead the mixture until a thick, cohesive dough forms. It may seem dry at first, but continue kneading for 2–3 minutes until it comes together.
3. Step 3: Preheat a cast iron skillet over medium-low heat and add a thin layer of olive oil. Allow it to warm while you shape the dough.
4. Step 4: Lightly flour a clean surface. Transfer the dough onto it and divide into 8 equal portions. Roll each piece into a round shape about 7 inches in diameter.
5. Step 5: Place one rolled piece of dough into the hot skillet. Cook for 1–2 minutes per side until bubbles form and the bottom is golden brown. Flip and cook the other side. Adjust heat as needed to avoid burning. Repeat with remaining dough, adding oil as necessary.
6. Step 6: Serve the naan warm, brushed with olive oil or melted butter. Optionally, garnish with fresh herbs or garlic for extra flavor.

Tips & Variations

• Use full-fat Greek yogurt for a richer dough and softer naan.
• For garlic naan, brush cooked naan with garlic butter before serving.
• If the dough is sticky, lightly flour your hands while kneading to make handling easier.
• Try adding chopped fresh herbs like cilantro or parsley directly into the dough for added flavor.

Storage

Store any leftover naan in an airtight container or resealable bag at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in a skillet or microwave, wrapped in a damp paper towel to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt is thicker and helps create a better dough texture. If you use regular yogurt, strain it to remove excess liquid or reduce the amount slightly.

Do I have to use a cast iron skillet?

No, any heavy-bottomed nonstick or stainless steel skillet will work. Cast iron is preferred for even heat distribution and good color development, but not mandatory.

4 Ingredient Greek Yogurt Naan (No Yeast!) Recipe

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★★★★★

4.6 from 136 reviews

This easy 4 Ingredient Greek Yogurt Naan recipe is a quick and delicious no-yeast flatbread perfect for weeknight meals. Made with simple pantry staples—flour, baking powder, salt, and creamy Greek yogurt—this naan is soft, fluffy, and ready in under 20 minutes using a skillet stovetop method. Ideal for serving alongside curries, dips, or as a wrap, this no-yeast naan is perfect when you want homemade bread without the hassle of rising time.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp sea salt

Wet Ingredient

• 7/8 cup Greek yogurt (preferably full-fat)
• Olive oil, for cooking
• Optional: melted butter or additional olive oil for brushing
• Optional: fresh herbs or garlic for garnish

Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and sea salt until evenly combined. This ensures an even distribution of leavening and flavor throughout the dough.
2. Incorporate the Greek Yogurt: Add the Greek yogurt to the dry ingredients. Using clean hands or a stand mixer fitted with a dough hook, knead the mixture until it forms a thick, cohesive dough. The dough might appear crumbly at first, but continue kneading for 2–3 minutes until it comes together smoothly.
3. Preheat the Pan: Place a cast iron skillet over medium-low heat and lightly coat it with olive oil. Allow the pan to heat while you shape the naan dough to ensure an even cooking surface.
4. Divide and Shape the Dough: Lightly flour a clean countertop or work surface. Transfer the dough onto it and divide into 8 equal portions. Roll each portion into a round shape approximately 7 inches in diameter.
5. Cook the Naan: Place one rolled piece of dough in the hot skillet. Cook for 1–2 minutes on each side, or until bubbles form on the surface and the underside develops golden brown spots. Flip carefully and cook the other side. Adjust the heat as needed to avoid burning. Repeat with all remaining pieces, adding more oil to the skillet if necessary.
6. Serve: Serve the naan warm, brushed with melted butter or olive oil. Garnish optionally with fresh herbs or garlic to enhance the flavor. Enjoy as a side or use as a base for wraps and sandwiches.

Notes

• Greek yogurt adds moisture and tang to the bread, so use full-fat for best results.
• Baking powder replaces yeast to speed up the cooking process—no rising time needed.
• Cook on medium-low heat to ensure the naan cooks through without burning.
• This dough can be stored in the refrigerator for 1 day; bring to room temperature before cooking.
• For garlic naan, brush cooked naan with melted butter mixed with minced garlic and chopped herbs.
• Use a cast iron skillet for best heat retention and even cooking; a nonstick pan can also work.

Keywords: Greek yogurt naan, no yeast naan, quick flatbread, stovetop naan, easy bread recipe, 4 ingredient bread, homemade naan